Eggplant katsu burger

Name: Eggplant katsu burger
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: japanese
Ingredients: 1 eggplant; 2 brioche burger buns; 5.25 oz pointed cabbage; 1 scallion; 1 cup panko breadcrumbs; 1 tbsp white sesame seed; 1 tbsp black sesame seeds; 2 tbsp flour; 1 egg; 3 tsp rice vinegar; 3 tsp Japanese mayonnaise; 2 tsp hoisin sauce; 3 cups vegetable oil (for frying); salt; flaky sea salt

Based on 27 ratings

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Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"At home, we’ve replaced any other kind of katsu with eggplant katsu—purely because it tastes excellent and gets the most moreish, airy, but dense texture once you’ve breaded and fried it! It’s a joy to bite into, especially with the fried sesame seeds that add their own flavor. So here, I bring you the burger version, which is naturally inspired by the Japanese katsu sando. My guess is you’ll want more eggplant, so definitely slice and fry up the offcuts while you’re here!"

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

eggplant

brioche burger buns

150 g

pointed cabbage

scallion

50 g

panko breadcrumbs

1 tbsp

white sesame seed

1 tbsp

black sesame seeds

2 tbsp

flour

egg

3 tsp

rice vinegar

3 tsp

Japanese mayonnaise

2 tsp

hoisin sauce

750 ml

vegetable oil (for frying)

salt

flaky sea salt

Utensils

knife, cutting board, peeler, 3 plates, 4 bowls (small), 2 paper towels, pot (small), slotted spoon, tongs, frying pan

Nutrition per serving

Cal840

Fat57 g

Protein16 g

Carb70 g

Step 1/4
- 1 eggplant
- salt
- 150 g pointed cabbage
- 1 scallion
- knife
- cutting board
- peeler
- plate
Roughly peel eggplant, leaving some strips on. Slice two 4 cm/1.5-in. thick discs out of a large eggplant (alternatively discs out on a diagonal if using a smaller eggplant). Sprinkle well with salt and leave on a plate to draw water out. In the meantime, slice the cabbage very, very finely on the diagonal. Repeat with scallion.
Step 2/4
- 50 g panko breadcrumbs
- 1 tbsp white sesame seed
- 1 tbsp black sesame seeds
- salt
- 2 tbsp flour
- 1 egg
- 3 bowls (small)
- paper towels
- plate
Add panko breadcrumbs and white and black sesame seeds to a shallow bowl, then season with salt. Use your hands to crumble the mixture slightly to break up any bigger panko chunks. Add flour to another shallow bowl, and beat an egg in another. Pat eggplant dry with paper towels. Dredge the eggplant first in the flour, the coat in the egg and finally, in the panko. Roll the edges of the eggplant patty in the panko first and then press the breading onto the flat sides. Repeat for the second eggplant patty and let sit on a plate so the breading sticks. Use up the remaining eggplant in the same way, or save it for another dish!
Step 3/4
- 750 ml vegetable oil (for frying)
- flaky sea salt
- 2 brioche burger buns
- pot (small)
- slotted spoon
- tongs
- paper towels
- plate
- frying pan
In the meantime, fill a small to medium pot with the oil and heat on high up to 170°C/340 °F. Once heated, use a slotted spoon to lower the eggplant. Cook each for approx 6 min., or until very crispy. Remove and drain on a paper-towel lined plate and season with flaky sea salt. While the eggplant is cooking, toast the brioche buns briefly in a hot pan, if desired.
Step 4/4
- 3 tsp rice vinegar
- salt
- 2 tsp hoisin sauce
- 3 tsp Japanese mayonnaise
- bowl (small)
To serve, first toss the shredded cabbage with the rice vinegar and season with salt. Spread a thin layer of hoisin sauce on the base burger bun, top with the eggplant katsu patty, and add cabbage and spring onions on top. Spread kewpie mayo onto the burger lid, close the burger, and enjoy immediately!
Enjoy your meal!